What is the best way to cook a beef roast?

Question

I mostly need to know oven temperature and length, but any other helpful technique to deliver a delicous meal, even some sides that go well with it. would be great

Answer 1

I cook this alot - it always turns out great!!!!!! This is an excellent recipe - you won't be disappointed.

recipe:http://www.elise.com/recipes/archives/000457roast_beef.php

I serve the roast with mashed potatoes and a good tossed green salad. Sometimes I make roasted green beans to go along with it.

Answer 2

Start out with the roast getting to room temperature. Rub the roast in rosemary, pepper and salt. Let sit for half and hour, or at least while oven preheats to 250 degrees. Place roast on a rack within a roasting pan (for the juices) and then place this in middle rack of oven baking for approximately 20 minutes per pound without basting. After about 2 hours, remove and take internal temperature, rub again with pepper and salt (it won't be that hot). Place back in oven and bake for another hour, using a spoon to baste. If more juice is needed, have on hand some beef broth to use as basting. Be liberal. Take temperature again and guesstimate how long it will take to reach an internal temp of 120 -125 degrees. When meat is done, remove to a platter and let sit for 15 - 20 minutes. Side dishes can be cooked pureed carrots, potatoes au gratin, and/or maybe asparagus with a light cheese sauce.

Answer 3

This is going to sound weird, but.....
Mix 1 pkg of beef stew seasoning with 1 pkg McCormick's pot roast seasoning. Mix these together and place them in the bag that came with the pot roast seasoning; add the roast and toss to coat. Refrigerate this overnight.

I place a layer of halved small round potatos in the bottom of my crock pot then add the pot roast. Get as much of the spice mix into the crock pot as possible.
Quarter a yellow onion and add around the edges along with a wedged green pepper, a celery stick or two, baby carrots, and more potatos to fill. Add ½ cup of water and put the lid on the crock pot; plug in and set temp to low and allow to cook 7-8 hours or more. remove the roast to a serving platter and surround with the veggies. Ladle the broth to a gravy boat to serve over the potatos.
Absolutely wonderful and it will fall apart in your mouth.

Answer 4

I have a large deep cast iron skillet. first I rub the roast with a peeled, sliced in half garlic clove. I use a metal skewer to poke a long hole down the middle and insert a sprig of fresh rosemary in each end. I take a plastic bag (ziplock bag type, or you can use a large bowl too) put in the bag or in the bowl some regular flour, a little salt and pepper. roll the roast in it. (of course you can ignore all of the above steps and just go to the next step:
THEN, put some cooking oil in a skillet. heat to medium, a little higher, but not as high as "medium-high". turn the raw (coated or not) roast all over, and on ends, to 'seal in the juices'.
transfer to a roasting pan, or baking pan of some sort. cook it 20 minutes per pound, approximately. I START the oven (preheat while you are doing the above steps) at 450 degrees farenheit. put the seared roast in. Immediately turn oven down to 300 degrees. If you don't have a meat thermometer, get one. you can get a fairly inexpensive one, with markings on it telling you correct temp for 'rare, medium and well done. I always cook to medium rare. then make pan gravy, and you can dip the meat in it to cook it more if that is what your guests want. also, the ends will be more cooked. after you take it out of oven it's REALLY important to let it sit, rest for 15 minutes. otherwise all the juices run out when you slice it. It also continues to cook for several minutes after you take it out, so take that into account when you check the temp (undercook it slightly)
at same time, in same oven, you can take little red potatoes, put in baking pan,, toss with some olive oil, salt, fresh ground pepper, rosemary, oregano and basil, if you have them (dried herbs are what I use). they can cook at same time, for maybe 20-30 minutes. check with a fork to see when they are done.
ALSO, roasted roots can be cooked at same time: carrots, beets (peeled and sliced) brussels sprouts, garlic cloves in skin. toss with olive oil and salt. roast 15 or so minutes. Looks fancy. so easy.
after the roast is out of your pan, make gravy: deglaze the pan with a little red wine if you have it (cheap is fine) or water. stir up seperately some water with flour, (1/4 cup water, tablespoon flour) stir into pan juices. add beef broth as needed to get the thickness right (can use bullion cube and water) If the roast burned the bottom of the pan, it won't come out very well tho!
I don't know how to make popovers, but it would go perfect. just google 'recipe popover' and you'll get dozens!

Answer 5

In a roaster put alittle water in the bottom, Add roast ,,On top of roast put one teasp of minced garlic,,,Your favorite beef seasoning,,,Can of cream of mushroom soup ,,also some extra canned mushrooms ,,,,Add on top a teasp of kitchen bouquet,,,Roast in oven two hours and 30 minutes,, You can also add potatoes and carrots halfway thru baking time ,,continue the baking time DELICIOUS

Answer 6

IN a crock pot with carrotts,onion,potatoes,corn and biscuits on the side,it is a one cook easy meal!and very tender this way!Use the leftovers for BBQ sandwiches next day!

Answer 7

in a slow cooker/ crock pot is the best way to.... the flavors are absorbed better into the meat.... add some potatoes, celery, carrots, peas, and some sort of pasta or rice into the crock pot as well

Answer 8

Try a tenderloin beef,yummy.

http://www.cooks.com/rec/doc/0,1927,150173-242204,00.html

Answer 9

try flouring it with seasoning (pan fry) and then baking it with maybe potatoes and carrots.